View Pit Stop page for race #3352 by shadowyshadows — Ghost race
View profile for Shanon (shadowyshadows)
| Official speed | 139.40 wpm (22.12 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2020 10:56:46pm UTC |
| Race Finish | June 5, 2020 10:57:08pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 88.28 |
| Text | #427 (Length: 257 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella transitions from regular liquid crystal to more disordered states. |